Campo Corto Extra Virgin Olive Oil 2016 - Lt. 0,500

CAM1605

New

19,50 €

This particular new selection is the outcome of many years of research into the varieties of olive which have been traditionally grown in the Chianti region for the production of extra virgin oil.

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Organic Extra Virgin Olive Oil

This particular new selection is the outcome of many years of research into the varieties of olive which have been traditionally grown in the Chianti region for the production of extra virgin oil. Campo Corto oil is made exclusively from the ‘Frantoio’ olive, the most traditional variety grown in the area. The olive trees are encircled and protected by the ancient Coltibuono woodlands in a completely uncontaminated environment. - 

Vintage notes

The 2015 Olive harvest at Badia a Coltibuono has been outstanding, with abundant yields and exceptional quality. A perfect fruit-set, a very hot summer but tempered by the usual August thunderstorms on the Monti del Chianti gave a full crop of perfectly ripe olives. The harvest was between October 20 and November 15. Each tree yielded over 1 liter of oil, which at our altitude of 500-550 m slm (1640-1800 ft asl), is a record. Olives are brought to be milled twice a day to ensure maximum freshness to our Organic Extra-Virgin Olive oil. This year our trees turn 30 years of age, as they were planted after the devastating freeze of 1985. Another reason to celebrate! 

Tasting Notes

A golden, yellow color with glimmers of green.  The oil has an intense herbal nose with whiffs of artichokes and aromatic herbs.  The robust flavor, both vibrant and intense, has spicy notes in the finish.

Details

Badia a Coltibuono cultivates about 18 hectars of olive trees (a total of 7200 plants). The groves are located between 450 and 500 meters asl below the badia overlooking the Arno Valley.
The Campocorto is produced exclusively from Frantoio olives. The cultivation has been 100% Organic, and certified since 1994.
The olives are brought to the olive mill the same day  of the harvest. Pressing and extraction are very careful, with temperatures that are kept below 28° C, with continuos extraction process.
The oil is then naturally decanted and bottled without filtration. The acidity level is between 0,17% and 0,27%. Peroxides are at a very low level, between 4 and 4,2
Campo Corto is made exclusively with “Frantoio” variety, so it’s more spicy and greener in color.
Serving Suggestions: Hearty Tuscan soups—ribolitta, garbanzo beans with pasta, and “fett'unta”. Recommended for raw foods that require an especially aromatic olive oil.



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